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SCANPAN CTX Sauté Pans
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SCANPAN CTX Sauté Pans
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56 requests
Product Description
Five layers of steel (for induction compatibility and strength) and aluminum (for excellent heat conductivity) combine in the SCANPAN CTX collection. Featuring a robust build and stay-cool stainless steel handles, these pans can conquer anything from sautéeing veggies to making a hearty stew—and they’re easy to take off the burner or out of the stove Read More
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keyboard_arrow_downandrewebay1
259
Dec 17, 2018
Got my 12.75" saute pan thinking best value. WRONG, it's way too big for most cooking for 2. Unfortunately/fortunately I got the 12.75" CTX fry pan coming as well lol.
Thinking of picking up the 10.25" deep now. Excellent purchase and price, thanks MASSDROP!
Papathrust
1
Dec 15, 2018
Any chance I can get the bottom dimension ( contacts the cooking surface) and side height for the deep sauté?
awk
1600
Dec 15, 2018
PapathrustAccording to https://www.scanpan.eu/series/ctx, the base diameter is 18.3 cm (7.2 in). I couldn't find any info on the height.
I don't know how accurate that is... I was looking at the large one (12.75in), and the site says it has a 9in base, but I saw reviews on two different sites where people measured it and found it much larger. In the pictures it doesn't look like it's only 9in. 🤔
andrewebay1
259
Dec 17, 2018
awkI'm looking at mine right now, it looks like it only comes in by 1.5-2" from the top. I'd say it's 10.75-11.25" at the base (for the 12.75"). I can't find my tape measure atm but will get it tomorrow or the day after!
Definitely a big sautee pan!!
(Edited)
SmithyNZ
225
Nov 10, 2018
No mention of a warranty? I have a Scanpan metal pan which is great, but I wouldn't spend this much on one without a decent warranty. Most quality pans I've bought in this price range have 10-25 year warranties.
theMillerDave
188
Nov 9, 2018
As the runner up in the first season of MasterChef USA (Fox, circa 2010), I can attest to the quality construction and durability of Scanpan products. They were a corporate sponsor of the show (I was not, nor am I now, or have ever been compensated in any form by Scanpan - these are my own, honest, opinions), and we used them exclusively on-set for all of our competitions. The thing that first sold me on it was seeing Gordon Ramsay take a metal spatula to the surface of one of these pans without thinking twice about it: their Ceramic Titanium non-stick coating is stellar, and can take tons of abuse - unlike most commercial pans at the same price point, which can flake and risks putting toxic stuff in your food (I have 2 little kids, and take no chances there). The other advantage of their coating is that while it is a non-stick pan, you don't have to sacrifice the ability to get a good sear.
Anyways, after having used them on the show, they were my first purchase (and subsequently made several of my wish lists since). Years later, I still stand by my belief in the quality of their products and continue to buy them. The CTX line, in particular, is their higher-end offering with all metal construction (yes, some of their lower-end pans have plastic handles - which, while are great on the stovetop, can't be thrown in the oven like these), and at the price point Massdrop is offering these, my only reservation is in choosing which one (or 3) I will wind up capitalizing on.
-David ^!%#$ Miller from MasterChef USA season 1 (real dude, real Massdrop customer)
theMillerDave
188
Nov 9, 2018
I have not - but I am happy to pick one up and give you a side-by-side :)
Nrdesse
1
Nov 8, 2018
I've been a fan of Scanpan for over 10 years. I have an assortment of pots and pans from this brand because I like them so much. Their non-stick coating is different than anything else. It is a titanium-ceramic and 10 years later perform as well as the time I first got them. They claim you can use metal utensils w them but I am usually using silicone or wood utensils and always washed them by hand. I'm referring to their classic line. They also have the right weight in hand and bottom thickness. Safe for oven up to 500F w/o the lid in my case.
RogierFvV
43
Nov 8, 2018
Since I am a whole foods plant-based cook, these pans have become one of my go-to pots. Many non-stick pans don't stay non-stick very long if you cook without oil, which I do. These work just fine. Most of my pans are stainless steel however, which never gives me a problem in 40 years. My Demeyre Silvinox pans look as good today as when I first bought them. But today I have one Scanpan in daily use as well, and it is holding up very, very well. and efficient on IH.
RogierFvV
43
Jul 12, 2019
FlightWhen I sautée onions, I start dry, 5 mins at 425F, and then begin adding water and stir-frying. Eventually you do get some carbon build-up (but not: stickiness). Here are the instructions from the co on how to restore it in that case:
Pour water into the pan to cover the base of the pan up to an inch high - put one tablespoon of baking soda per 2 cups of water. Bring to a boil and let boil for 5 minutes. Turn off heat and let stand 30 minutes. Clean pans. Dry all cookware right away to avoid hard water stains. You may need to repeat this process more than once for it to be effective.
You can also use a product called Barkeepers Friend. It is a mild abrasive that is safe for use on Scanpan interiors. You will want to create a paste with the Barkeepers Friend and water, and then scrub with a nylon dishwashing brush or scrubby.
Edit 12/256/20 - in the end, I simply do not use these pans for dry-roasting, removing that carbon deposit becomes either too much of a hassle, or you risk damage the non-stick coating. So, in spite of the manufacturer's instructions to use Barkeepers Friend for heavy cleaning, I no longer do. I just avoid the problem by no dry-roasting my onions.
(Edited)
robbert.jansen
52
Nov 8, 2018
Looks beautiful , I just wouldn't spend this amount of money on a pan with a non stick coating, even if it's "Hard-wearing".
Sooner or later you have to toss it.
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